Creamy Clam Dip

Name: Creamy Clam Dip
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 184 grams can minced clams, drained; 227 grams package cream cheese, softened; 6 servings Chopped fresh parsley for garnish; 1 Dash ground red pepper (cayenne); 3 Tbsps fresh lemon juice (1 medium); 79 milliliters mayonnaise; 1 slice Pita chips, pretzels, baby carrots and/or cucumber; 2 teaspoons finely chopped roasted garlic; 1 Dash salt; 0 teaspoons Splash Worcestershire sauce (about

You can never have too many hor d'oeuvre recipes, so give Creamy Clam Dip a try. One serving contains 223 calories, 3g of protein, and 22g of fat. This pescatarian recipe serves 6. It will be a hit at your The Super Bowl event. A mixture of splash worcestershire sauce, cream cheese, dash salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

In medium bowl, mix cream cheese, mayonnaise, lemon juice and garlic until smooth. Stir in clams, salt, pepper and Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Cream Cheese

Lemon Juice

Mayonnaise

Garlic

Pepper

Clams

Salt

Equipment you will use

Bowl

Serve immediately, or refrigerate until ready to serve.

At serving time, spoon into serving bowl; sprinkle with parsley.

Ingredients you will need

Parsley

Equipment you will use

Bowl

Serve with pita chips.

Ingredients you will need

Pita Chips

Equipment

Bowl

Ingredients

Servings:

184grams

can minced clams, drained 227grams

package cream cheese, softened 6servings

Chopped fresh parsley for garnish 1Dash

ground red pepper (cayenne)3Tbsps

fresh lemon juice (1 medium)79milliliters

mayonnaise 1slice

Pita chips, pretzels, baby carrots and/or cucumber 2teaspoons

finely chopped roasted garlic 1Dash

salt 0teaspoons

Splash Worcestershire sauce (about

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.